Sorry it has been a while since I’ve been here. 2024 has been crazy busy. I just completed a Raw Desserts Chef Certification course. I spent the last four months making tons of chocolates, pies, cheesecakes, tarts, dehydrated pastries, and cakes!! I will share more later.
Anyway, with the holidays upon us, I wanted to share my Gluten-Free Chocolate Crinkle recipe with you.
Gluten-Free Chocolate Crinkle Cookies
Ingredients
2 large eggs, organic or pasture-raised if possible
1 cup King Arthur’s Gluten-Free Flour
¾ cup cane sugar
½ cup raw cacao powder
¼ cup avocado oil, unrefined
1 tsp baking powder (aluminum-free)
¼ tsp Himalayan pink salt
1 tsp vanilla extract or 6-8 drops vanilla flavor (Medicine Flower – doesn’t contain alcohol)
½ cup powdered sugar or lakanto – used to roll cookies after baked
Instructions
- In a medium bowl, combine sugar and oil until well combined.
2. Add eggs and vanilla and mix until smooth.
3. Mix flour, cacao powder, baking powder, and salt in another mixing bowl until combined.
4. Add the flour mixture to the egg mixture and mix until well combined.
5. Cover the bowl with plastic wrap and place in the fridge for 1 to 2 hours to chill.
6. Preheat oven to 350 degrees Fahrenheit.
7. Place parchment paper on baking sheet.
8. Place powdered sugar in a small bowl and set the bowl aside.
9. Take the dough out of fridge and roll the dough into 12 even sized balls and place on plastic wrap. Note: the dough is very sticky. I used an ice cream scoop and plastic food grade gloves to hold the dough.
10.Roll each piece of dough ball in the powdered sugar and then place each ball on to baking sheet. Set approximately an inch apart in case they spread.
11. Bake for 9 to 10 minutes.
12. Remove cookies from oven and cool for 5 minutes.
13. Transfer cookies to wire rack to cool completely.
Be sure to comment below if you try this recipe. I’d like to know your thoughts.
Happy Holidays to you and yours!!
By Shaline Miller
#glutenfree #baker #chef #homemade #madefromscratch #cookies
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